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Twas I, of Moroccan Chicken fame! http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1696612

My MIL is descending upon us this weekend so I am cooking the old but good Pumpkin & Pancetta Risotto from Gordon Ramsay. Except I substitute the pumpkin for a BNS. Very much in the not-healthy catagory but it's sooooo delicious.

https://inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/risotton_chef_ramsay.html

I love this from the Cook Yourself Thin channel 4 series. You can double the sauce ingredients and freeze it for another day.

Skinny Chicken Tikka Masala

Ingreds to serve 2

2 tbsp tikka paste e.g. pataks

150g tub 0% fat greek yogurt

2 chicken breasts, cut into chunks

1 onion, finely diced

200g passata

200g light coconut milk

handful coriander, chopped

Method

1. In the morning, mix 1 tbsp tikka paste with almost the whole tub of greek yogurt (reserve 1 tbsp for later), add the chicken chunks, cover and place in the fridge to marinade.
2. Preheat the oven to 200F, put the marinaded chicken on a baking tray and cook for 10-12 mins.
3. Meanwhile fry the diced onion in 1 tbsp tikka paste over a low heat for 5-8 mins. Add the passata & coconut milk and bring to the boil.
4. Add the tikka chicken, simmer for 5 mins, finishing the reserved greek yogurt and coriander.

I like the Keema Curry from the Cook Yourself Thin series.

Nigella's London Cheesecake is to die for.

LOL, I was 95% sure it was you JG who posted the Moroccan chicken recipe, but had that small element of doubt! I knew whoever it was is on ET, so it had to be one of you lol.

Thanks for the other recipes girls. I'm loving the Indian recipes. I made the skinny chicken korma not that long ago as well (again, from a Hitched post) and that turned out ok. Didn't turn out as fantastic because the chicken didn't brown enough, but that wasn't a recipe flaw, more of a gas hob one!

Keep them coming. I love saving them and experimenting ?

Is the London Cheesecake better than the New York one?

I have an excellent recipe floating around somewhere for Stuffed Eggplant that is extremely healthy. Mr. J despises eggplant so I very often will devour a whole one myself. It really is good - let me know if you want it.

I'm not about the differences in the cheesecakes Peaches. However, it is the only cheesecake that I have ever been able to make consistently! Everyone loves it.

Oh yes please JG, that would be great. I've got a folder in my favourites bulging with websites for great recipes. The more the merrier!

EY, I've only had the NY one and it was ohhhhhh sooooooo goooooooood!! Sadly it's not calorie free. What a bugger that is!

I found it so whether you wanted it or not, it's yours!

Stuffed Eggplant

Prep Time: 20-25 minutes (chopping and sautéing veggies)
Baking time: 55 total minutes

Ingredients:

* 1 large eggplant or 2 small
* Cooking spray
* 1 (1-ounce) slice white bread (I use panko crumbs instead)
* 1 tsp extra virgin olive oil
* 1 1/2 cups finely chopped onion
* 1 1/4 cups finely chopped red bell pepper
* 1 cup finely chopped seeded plum tomato (I used chopped, tinned)
* 1 tsp chopped fresh oregano or ¼ tsp dried oregano
* 2 garlic cloves, minced
* 3/4 cup (3 oz) crumbled feta cheese (I use more, I am a cheese fiend)
* 1/4 cup chopped fresh flat-leaf parsley
* 3/4 tsp salt
* 1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 400 degrees.

Remove stems and cut each eggplant in half. Score cut-sides of each eggplant-half by making 4 diagonal cuts. Place the eggplant-halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3" thick shell; reserve eggplant shells. Chop pulp and set aside.

Reduce oven temperature to 350 degrees.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine. (Or, if you use breadcrumbs, just combine with oil in small bowl. No food processor needed)

Chop onion, tomatoes, and red bell pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally.

Remove from heat; stir in feta cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about ½ cup onion mixture; sprinkle with breadcrumb mixture.

Discard used foil from baking sheet and place eggplant-halves back on baking sheet with clean foil. Bake at 350 degrees for 30 minutes or until thoroughly heated and lightly browned.

I like these two foodie blogs as well...

Eat the right stuff

Girl Interrupted Eating

My favourite comfort food is bacon, leek and blue cheese pasta

leeks (diced)

Garlic (crushed, chopped or grated)

bacon

white wine

creme fraiche

gorgonzola (or whatever other blue cheese takes your fancy), diced

cooked pasta

toasted pine nuts

Heat frying pan and sautee bacon and garlic (try to cook bacon/garlic in the bacons own fat, but add a bit of oil or butter is needed). Add leeks to the pan part way through the sautee process.

Add the white wine to the pan and reduce.

Stir in some creme fraiche and heat through.

Stir through the blue cheese until melted and then combine with the cooked pasta.

Transfer to serving dish and sprinkle with the pine nuts.

Sorry, not an exact science and don't have any quantities as just do it by eye. If horror of horrors I don't have any white wine or if I really only want to drink wine will substitute it with dry vermouth .... but that is only usually when I get desparate and cannot be bothered to pop to shop to top up supplies. LOL!

Some great recipes there .. thanks for posting them all!

Just bringing up to the top in the hope more get posted ?